Description
Homemade Oatmeal Cream Pies are delightful sandwich cookies made with chewy oatmeal cookies filled with a rich and creamy vanilla cream cheese frosting. These nostalgic treats perfectly balance hearty oats with a smooth, sweet filling, making them an irresistible dessert or snack.
Ingredients
Scale
Oatmeal Cookies:
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
Cream Filling:
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract
- 1 tablespoon cream (optional, if needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color.
- Add Molasses, Vanilla, and Eggs: Mix in the molasses, vanilla extract, and eggs until the mixture is creamy and fully combined.
- Add Dry Ingredients: Turn off the mixer and add all-purpose flour, cinnamon, baking soda, and salt. Stir a few times by hand to avoid flour flying everywhere, then turn the mixer to low speed and beat until just combined.
- Mix in Oats: Fold in the quick oats gently until evenly distributed throughout the dough.
- Shape Cookies: Form dough into balls about 1 to 1.5 tablespoons each using a cookie scoop. Place them 2 inches apart on the prepared cookie sheets. This recipe yields about 32-34 cookies, enough for 16-17 sandwich pies.
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 9-11 minutes, or until the tops are set and edges are slightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Cut cream cheese into 3-4 pieces and beat into the butter until smooth.
- Add Powdered Sugar and Flavor: Add 1 1/2 cups powdered sugar, vanilla extract, and a pinch of salt. Start mixing on low speed and gradually increase to medium until combined.
- Adjust Frosting Sweetness: Gradually beat in the remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached. If the frosting becomes too thick, add 1 tablespoon of cream and beat again to loosen.
- Assemble Pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the bottom. Sandwich with a second cookie, bottom side down, pressing lightly to spread the filling evenly.
Notes
- Use quick oats for a softer cookie texture and faster melting during baking.
- If your frosting is too thick, add cream gradually to achieve the perfect spreadable consistency.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Store assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Allow refrigerated pies to come to room temperature before serving for the best flavor and texture.
Keywords: Oatmeal Cream Pies, Sandwich Cookies, Oatmeal Cookies, Cream Cheese Filling, Homemade Dessert